Mee Siam (Rice Vermicelli in Sweet Gravy)

This recipe serves 4-6.

Ingredients:

• 1 litre (4 cups) water
• 3 tablespoons small dried shrimps (hay bee), soaked to soften, drained and blended to a powder
• 2 tablespoons tamarind pulp soaked in 125ml (0.5 cup) water, mashed and strained to obtain juice
• 100g (2 cups) bean sprouts
• 1 spring onion, sliced into short lengths, for garnishing
• 300g (10 oz) cooked prawns
• 300g (10 oz) beehoon (dried rice vermicelli), soaked in hot water to soften, drained, then torn into lengths
• 1 piece (100g/3 1/3 oz) tau kwa (pressed beancurd), deep fried until golden, then thinly sliced
• 2 hard-boiled eggs, peeled and quartered, for garnishing
• 2 limes, quartered, for garnishing

Ingredients for spice paste:

• 8 – 10 dried chillies, cut into short lengths, soaked to soften, then deseeded
• 8 shallots, peeled
• 6 candlenuts, roughly chopped
• 4 tablespoons oil
• 60ml (1/4 cup) tau cheo (salted soy beans), crushed with the back of a spoon
• 1 tablespoon sugar

Method:

1. To prepare the prawns, cook the fresh prawns in a pot of boiling water until the prawns turn pink, about 3 to 4 minutes.  Then drain the prawns in a colander and set aside to cool.  Peel the prawns, discard the heads, gently devein then halve each prawn lengthwise.
2. To prepare the spice paste, grind the chillies, shallots and candlenuts in a mortar or blender, adding a little oil if needed to keep the mixture running.
3. Heat the oil in a wok over medium heat and stir-fry the spice paste until fragrant, about 4 minutes.  Add the tau cheo (salted soy beans) and stir-fry for 30 seconds, then sprinkle in the sugar and stir-fry for another 30 seconds.  Remove from the wok and place the mixture in a small bowl.
4. Place half the spice paste in a large saucepan.  Add the water and ground dried shrimps, and bring to a boil.  Then add the tamarind juice, reduce the heat to medium and simmer for 3 minutes.  Remove from the heat and set aside in a warm place.
5. Return the reamining spice paste to the wok, add the bean sprouts and stir-fry over high heat for 30 seconds.  Add half the spring onions and fresh prawns, and stir-fry for 30 seconds.  Add the bee hoon, a little at a time, stirring briskly to mix well, about 2 minutes.
6. Serve the noodles in individual bowls, topped with spring onions, and fresh prawns and garnished with tau kwa, eggs and lime.  Pour the gravy over the noodles at the table.